Preheat oven to 400°F – 200°C (convection). Place an empty roasting tray or pan in the oven to preheat.
Step 2
In a large saucepan, bring water to a boil with salt, turmeric, baking soda and diced potatoes, cook 10 minutes until just tender.
Step 3
Strain through a colander and toss gently to roughen the edges — this helps them crisp. Sprinkle with cornstarch and toss again.
Step 4
In a small saucepan, heat ghee or oil over medium heat. Add garlic and chili, fry until light golden. Add cumin and mustard seeds, let them crackle, then immediately strain the oil into a bowl. Keep the crisp garlic and spices aside.
Step 5
Pour the spiced oil into the pan, spread potatoes onto the hot roasting tray in a single layer. Toss until covered in oil. Roast 40 minutes, turning twice for even browning.
Step 6
Once golden and crisp, remove from oven. Melt a small knob of butter over the hot potatoes, drizzle with lemon juice, and salt to taste.
Step 7
Add the reserved garlic and spices, toss lightly, then finish with mint and coriander before serving.
ETsUncle
I’m going to make these right now
sforsilence
As an Indian, I didn’t know this recipe!!
fighting14
Substitute the butter or oil for desi ghee for an even more authentic Indian vibe.
Always make my roast potatoes with some spices and garlic for an extra kick.
9 Comments
Source: [Recipe 30](https://recipe30.com/spiced-indian-roast-potatoes.html/)
1½ lb – 700 g waxy potatoes – peeled and diced
1 tsp fine sea salt (for boiling water)
¼ tsp turmeric powder
½ tsp baking soda (per liter of water)
2 tbsp olive oil
3 garlic cloves – finely chopped
1 or 2 fresh red chilis – finely chopped
½ tsp cumin seeds
¼ tsp mustard seeds
1 tsp cornstarch (or rice flour)
½ tsp fine sea salt (or to taste)
1 tbsp lemon juice
1 tbsp fresh coriander – finely chopped
1 tbsp fresh mint – shredded
Small knob of butter
Step 1
Preheat oven to 400°F – 200°C (convection). Place an empty roasting tray or pan in the oven to preheat.
Step 2
In a large saucepan, bring water to a boil with salt, turmeric, baking soda and diced potatoes, cook 10 minutes until just tender.
Step 3
Strain through a colander and toss gently to roughen the edges — this helps them crisp. Sprinkle with cornstarch and toss again.
Step 4
In a small saucepan, heat ghee or oil over medium heat. Add garlic and chili, fry until light golden. Add cumin and mustard seeds, let them crackle, then immediately strain the oil into a bowl. Keep the crisp garlic and spices aside.
Step 5
Pour the spiced oil into the pan, spread potatoes onto the hot roasting tray in a single layer. Toss until covered in oil. Roast 40 minutes, turning twice for even browning.
Step 6
Once golden and crisp, remove from oven. Melt a small knob of butter over the hot potatoes, drizzle with lemon juice, and salt to taste.
Step 7
Add the reserved garlic and spices, toss lightly, then finish with mint and coriander before serving.
I’m going to make these right now
As an Indian, I didn’t know this recipe!!
Substitute the butter or oil for desi ghee for an even more authentic Indian vibe.
Always make my roast potatoes with some spices and garlic for an extra kick.
This is Kenji’s Crispy Potatoes with some Indian spices: [https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe](https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe)
The video style is interesting. It’s like stop motion.
Dig the spice combo fucking potatoes with love right here. Cool recipe.
There’s a similar Sri Lankan dish called tempered potatoes, but it incorporates fried onions.
Yellow mustard seeds? Tempering spices before chilis and garlic? Wtf dude. 🙂